Cakes and Pastries Recipes - Chestnut Flour and Raisin Cake Recipe

Ingredients

Serves 6-8:

• 5 2/3 oz (160 g) butter

• 1/3 lb (150 g) confectioners' sugar

• 3 eggs

• 1/3 lb (150 g) wheat flour

• 2 1/8 oz (60 g) chestnut flour

• 1 packet of baking powder

• 1/2 tsp salt

• 7/8 oz (25 g) hazelnuts

• 7/8 oz (25 g) almonds

• 7/8 oz (25 g) candied orange peel

• Zest of 1/2 orange

• Zest of 1/2 lemon

• 4 1/3 oz (125 g) raisins

• 1 vanilla pod

• 2 tbsp dark rum

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Method:

1. Preheat the oven to 430°F/240°C.

2. Blend the butler into a paste. Add the sugar and the eggs, one by one. Fold in the 2 flours sifted together with the yeast and finally the salt.

3. Grind the hazelnuts, the almonds, and the orange peel. Mix well with the batter. Fold in the orange and lemon zest, raisins, and seeds from a split vanilla pod.

4. Pour the batter into a 12 inch (30 cm) cake pan lined with baking paper. Bake at 395°F/220°C for 45 min.

5. Take the cake out of the oven and sprinkle with rum.